Friday, June 19, 2009


© Ellen Blonder
I came across this watercolor from a while back, of an immature coconut that had fallen from the tree. I liked its shape and the waxy feel of the husk. It also reminded me of a simple, but delicious use for coconut milk:

Mashed Sweet Potatoes with Coconut Milk

Note: I'm not giving exact amounts here; the amont of coconut milk you use depends on the kind and quantity of sweet potato you use. Have one can of coconut milk on hand, and you'll probably be fine.

Put unpeeled sweet potatoes in a large saucepan with water to cover, and boil until soft (check by piercing them with a sharp knife or skewer). Peel and cut them into large chunks, put them in a large saucepan over low heat. Mash the sweet potatoes with a potato masher. Mash in enough coconut milk to make the mixture smooth. Add salt to taste. Serve hot.

In Kauai, you can find purple sweet potatoes, also called Okinawan sweet potatoes. I've only rarely seen them on the mainland. They take a long time to cook through, but together with the coconut milk, the mashed sweet potatoes become a beautiful bright lavender color.

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